For the lamb ragu
1½ tablespoons garlic infused olive oil (I added some garlic cloves to olive oil)
4 spring onions (finely sliced)
1 teaspoon dried mint
1 teaspoon oregano
¼ teaspoon chillies (crushed)
250g minced lamb (I used lean minced lamb)
240g chopped tomatoes
1 tablespoon redcurrant jelly
1.5 teaspoon worcester sauce
1 pinch of salt
1 pinch of pepper
For the serving
1 handful fresh mint (I used curled parsley in the absence of mint)
Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the spring onions, stirring for a minute or so.
Sprinkle in the herbs and chilli, stirring again before adding the meat. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness.
Add the tomatoes, redcurrant jelly, worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. Partially cover with the lid and simmer for 20 minutes.At the appropriate time, salt the boiling water and cook the pasta according to packet instructions, and once cooked and drained, dress with the lamb ragù. Sprinkle a little bit of fresh mint onto each bowl to serve.